A Q&A with Chef Charity Morgan

By Rachel Rowney on 2nd Apr 2019

Charity Morgan has spent over 15 years working as a chef and has recently hit the headlines as a result of her collaboration with several players from the Tennessee Titans, working with them on plant-based diets. Chef Charity sat down with Nashville Health & Wellness Magazine, ahead of her presentation at the Nashville Health & Wellness Fest on June 1, to discuss her transition to veganism…

Health & Wellness Magazine: What started you on your health and wellness journey?
Charity Morgan: I’ve always been a lover of what’s natural for the body, so when Derrick [Morgan, Charity’s husband and linebacker for the Tennessee Titans] wanted to try a plant-based way of eating, it didn’t take much for me to jump on board with him.

H&W: What are your other hobbies and interests?
CM: I love all things creative, designing cool spaces in homes, fashion, and pleasantly pretty and plant-based food.

H&W: What is your favorite thing to do in Nashville?
CM: Outside of exploring more Nashville vegan options, I’m truly a homebody. Usually, when I get out it’s to take part in kid’s activities.

H&W: What can attendees to Nashville H&W Fest expect from your presentation and talk?
CM: When I come to see me speak, people are always getting an organic, unfiltered, truly transparent Charity.

H&W: Who inspires you?
CM: I am inspired watching the work ethic of my husband. He’s so organized and doesn’t stop until it’s completed.

H&W: What advice would you give to anyone starting out on their journey to becoming a vegan?
CM: Get out of your own way. We tend to overthink and place barriers for ourselves that no one puts there but ourselves. Plan meals. Read labels. And don’t look at what you lose, look at what you gain. There are over 20,000 edible plants in the world. Go discover new ones.

There are over 20,000 edible plants in the world. Go discover new ones.

H&W: What is your favorite vegan dish to cook?
CM: It would be the meal I haven’t cooked yet! Something new. Something fun and something plant-based.

H&W: Is there a particular vegan ingredient or brand that you particularly enjoy using in your recipes?
CM: I love so many ingredients but some that come to mind are using maple syrup or date syrup to sweeten. I rarely use sugar. Nutritional yeast is amazing for a cheese-like taste. And I love using spicy ingredients such as tabasco and chipotle peppers. Citrus is a must… I love using acids to balance flavors.

H&W: You’ve become known for your work with the Titans. Do you think there should be more education about the power of vegan food for athletes, rather than just focusing on ‘traditional’ protein-rich diets?
CM: Absolutely! The traditional way is so old school and flawed. We have allowed marketing and media to develop what we think is “healthy” and appropriate for our bodies. It’s time for real education. Education of what we are doing to our bodies and our environment. Cows milk does not do a body good!

Don’t miss Chef Charity Morgan at the Nashville Health & Wellness Fest on June 1 at Vanderbilt Recreation & Wellness Center.

Plant-based and powerful: How one chef convinced Titan’s top players to become vegans
2.45 – 3.30pm.

Chef Charity’s move to a plant-based diet, paired with her affinity to cook, sparked her creativity and a new challenge. As Charity provided plant-based meals for her family, NFL players began to hone in on her talent as they witnessed her husband eating what looked like delicious everyday meals that also provided the essentials for optimum athletic performance.

Save 30% by booking your tickets today! Visit www.nashvillehealthandwellnessfest.com for more information

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